Protein oxidation in foods and food quality

Marianne Lund Lametsch; Caroline Baron

Protein oxidation in foods and food quality

17 Citations (Scopus)

Abstract

In recent years an interest in protein oxidation has emerged, and food scientists and industries are slowly realising the impact it may have on food quality. Protein oxidation in food has barely been explored but interest in protein oxidation is rapidly growing. This chapter presents the current knowledge in the field of protein oxidation, reaction mechanisms are proposed, the available methods to measure protein oxidation in foods are outlined, and the effects of protein oxidation on food quality are discussed. In addition, strategies to predict, control and minimize protein oxidation are proposed.

Original language	English
Title of host publication	Chemical deterioration and physical instability of food and beverages
Editors	Leif H. Skibsted, Jens Risbo, Mogens L. Andersen
Number of pages	37
Publisher	CRC Press
Publication date	Apr 2010
Pages	33-69
Chapter	2
Publication status	Published - Apr 2010

Cite this

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abstract = "In recent years an interest in protein oxidation has emerged, and food scientists and industries are slowly realising the impact it may have on food quality. Protein oxidation in food has barely been explored but interest in protein oxidation is rapidly growing. This chapter presents the current knowledge in the field of protein oxidation, reaction mechanisms are proposed, the available methods to measure protein oxidation in foods are outlined, and the effects of protein oxidation on food quality are discussed. In addition, strategies to predict, control and minimize protein oxidation are proposed.",

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AU - Lametsch, Marianne Lund

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AB - In recent years an interest in protein oxidation has emerged, and food scientists and industries are slowly realising the impact it may have on food quality. Protein oxidation in food has barely been explored but interest in protein oxidation is rapidly growing. This chapter presents the current knowledge in the field of protein oxidation, reaction mechanisms are proposed, the available methods to measure protein oxidation in foods are outlined, and the effects of protein oxidation on food quality are discussed. In addition, strategies to predict, control and minimize protein oxidation are proposed.

M3 - Book chapter

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EP - 69

BT - Chemical deterioration and physical instability of food and beverages

A2 - Skibsted, Leif H.

A2 - Risbo, Jens

A2 - Andersen, Mogens L.

PB - CRC Press

ER -

Protein oxidation in foods and food quality

Abstract

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